Quality Management, ISO 22000:2005 and HACCP in Fruit Processing and Packaging - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 104

Table 6.5. Decision table for critical control point determination in pineapple processing according to HACCP

Q2: Is the step
specifically designed
to eliminate or reduce
the occurrence of
hazard to an
acceptable
level? (Yes/No)

Q3: Could contaminations
with identified hazards
occur in excess of
acceptable levels or could
these increase to
unacceptable
levels? (Yes/No)

Q4: Will a subsequent
step eliminate the
identified hazards or
reduce likely occurrence
to acceptable
levels? (Yes/No)

Q1: Do
preventive
control measures
exist? (Yes/No)

Is the step
a critical control
point? (Yes/No) Processing stage

Harvesting Yes No Yes No CCP 1

Stacking Yes No No No CCP 2

Transport to packaging
house

Yes No Yes No CCP 3

Unloading of containers Yes No No Yes —

Floating in water Yes No No Yes —

Precooling Yes No No Yes —

Sorting (removal of
defective fruits)

Yes No Yes No CCP 4

Waxing Yes No No Yes —

Clean cutting peduncle Yes No No No CCP 5

Disinfection of cut
peduncle

Yes No Yes No CCP 6

Cleaning of fruit base Yes No Yes No CCP 7

Fruit size grading Yes No No Yes —

Packaging in containers Yes No No Yes —

Palletization Yes No No Yes —

Storage Yes No Yes Yes CCP 8

Loading to shipping
container

Ye s N o N o Ye s —

Transportation Yes No Yes No CCP 9